Recipe by Tea Jenny
Pork is a great favourite in our family and this dish is a good hearty meal, the addition of the chorizo makes it nice and spicy, you can serve this over rice, pasta or mashed potatoes, either way is just fine. You can slice your chorizo thin or have it a bit chunkier depending on how you like it. Since I made this for RSC I have made a few changes to the recipe and the method. I have used the invaluable reviews to make this recipe better in my opinion it was missing something, but I think it is a really good recipe now. Hope you like it.
Top Review by SarasotaCook
Made for the RSC #15 contest. Overall, very nice flavor. A few notes. The pork to me needs to simmer longer, it was a bit tough for my taste. I made the 2 in 2 halves. One as the recipe states, one with a few changes. I added a jalapeno as well for a bit more heat to mine. I love the spicy chorizo and thought a bit more spice would be nice. Also, just a note, you want to clarify, whether it is Mexican or Spanish. I knew which one, but some don't. I used chicken broth vs vegetable stock because when cooking with pork it is usually what I use. It did need some salt which I automatically added but it is not listed. Creme Fraiche I used, but one note. In your directions you mention to turn up the heat and add the stock and creme fraiche. If you use sour cream, too high of heat can cause it to break. The heat should remain on medium add the stock and then at the end of the cooking after the chops have been put back in the vegetables and simmered a few minutes until the chops warm back up and the vegetables soften, then add the creme fraiche. That is how I did it. I don't like to add any creme product on too high of heat. And last, I used cilantro on 1/2 of the dish with my changes and the parsley on the original recipe. That is just my preference. Both taste good. I served mine with a spicy yellow rice I made with broth, scallions, and seasoning. Overall, very good. Thx for sharing
- 4 pork rib chops
- cooking spray
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- cooking spray
- 1⁄2 medium brown onion, sliced
- 1 tablespoon roasted garlic
- 1 cup spanish chorizo sausage, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1 tablespoon hot smoked paprika
- 1 1⁄2 cups button mushrooms
- 1 cup red pepper, sliced
- 1 medium fresh chili, seeded and chopped
- 1⁄3 cup dry sherry
- 1⁄2 cup vegetable stock
- 1⁄2 cup heavy cream
- 1⁄4 cup flat leaf parsley, chopped
Directions See How It's Made
- Spray ribs with oil and rub with salt and pepper, and cook the ribs in a medium hot pan for 4 minutes each side or until cooked through, if your chops are very thick they might take longer.
- Remove from the pan with the juices and keep warm.
- Rinse the pan and spray with oil.
- Add the onion, garlic, chopped chorizo, paprika, salt, pepper and cayenne pepper and cook for 2 to 4 minutes.
- Then in turn add the mushrooms, chilli and red pepper, and cook until the vegetables just start to soften .
- Add the sherry and the stock and allow the vegetables to cook for a minute or so, then return the ribs to the pan with all the juices and bring the ribs back to heat, and simmer for a further 10 to 15 minutes untill your chops are tender.
- Plate up your chops, then add the cream to the pan mix well and bring back to simmer.
- Then spoon the sauce over the chops and sprinkle with parsley.